Course overview - Autumn Term
The structure of the GCSE course is to ensure there is an appropriate split of theory and practical to mirror the GCSE requirements. Learners will complete on average at least two theory sessions a fortnight, and usually one or two practicals per fortnight.
During the first half term, learners will begin with a review of the Mock NEA1 they completed in C9, looking at the areas they can improve and develop.
Key Concept:
Non-Exam Assessment 2 - Food preparation
Assessment Points:
The deadlines will be shared with learners via the NEA2 timeline and within learning sessions. There will be two types of practical assessment in this term; 3 skills cooks and one three hour final cook. These have to demonstrate their connection to the brief, and also demonstrate a range of the 12 set skills from the examination board. Learners will be aiming to achieve medium and high mark brackets in these skills.
In addition, learners will complete topic study, quizzes and questions, where they will receive marks and feedback relating to their target grade.
Guidance:
Learners will receive guidance in a variety of ways. These include mid-point marking for their project work, with feedback and guidance, to help with their re-drafting, and a final mark against the success criteria for the projects. New skills are taught through class demonstrations. There are guidance documents created for the NEA, and we will provide the recipes that have the stages on them and we strongly suggest the learners practice at home prior so they are able to follow them. Teachers are constantly circulating the room during practicals and will be constantly giving verbal guidance and feedback to all learners, particularly focusing on H&S and their conduct around the food equipment and cooking skills.
Key Vocabulary:
General practical skills (weigh, measure, select, prepare);
Knife skills (bridge hold, claw grip, peel, slice, dice, fillet, portion);
Preparing fruit and vegetables (Mash, shred, scissor snip, scoop, crush, grate, peel, segment, de-skin, de-seed, blanch, shape, pipe, blend, juice and prepare); Use of the cooker (grill, oven, braise, bake, roast);
Use of equipment (blender, food processor, mixer, pasta machine, microwave oven);
Cooking methods (Steaming, boiling and simmering, blanching, poaching);
Prepare, combine and shape (Roll, wrap, skewer, mix, coat, layer); Sauce making (starch based, reduction, emulsion);
Tenderise and marinate (acids, denature, marinate, moisture, flavour);
Dough (shortening, dextrinisation, roll, line, knead, prove);
Raising agents (eggs, biological, steam, chemical); Setting mixtures (gelation, coagulation, protein, heat).